For those embracing a ketogenic lifestyle, finding satisfying desserts can sometimes be a challenge. But fear not, cheesecake lovers! This frozen keto cheesecake recipe is a game-changer. It delivers the creamy, decadent flavors you crave without the carb overload. This article explores a fantastic recipe for a frozen keto cheesecake, focusing on a delightful low-carb blueberry variation. Get ready to indulge in a guilt-free treat that's perfect for any occasion, especially those hot summer months.
Why Choose a Frozen Keto Cheesecake?
There are numerous reasons to opt for a frozen keto cheesecake.
- Ease of Preparation: Many frozen keto cheesecake recipes, including the one detailed below, are no-bake, simplifying the process and saving you time.
- Cooling Treat: A frozen cheesecake is a refreshing dessert, particularly enjoyable during warm weather.
- Make-Ahead Convenience: You can prepare it ahead of time, making it ideal for parties or when you need a dessert on short notice.
- Portion Control: Freezing the cheesecake makes it easier to cut neat, uniform slices, aiding in portion control.
Keto Blueberry Swirl Cheesecake: A Detailed Recipe
This recipe features a creamy cheesecake base with a vibrant blueberry swirl, creating a beautiful and delicious low-carb dessert. This easy keto blueberry cheesecake is perfect for a larger gathering! It requires no baking and is bursting with blueberry flavor. One slice is just 4.8g net carbs.
Ingredients
The recipe is divided into three main components: the almond crust, the cheesecake filling, and the fresh blueberry topping.
Keto Almond Crust:
- 1 ½ cups almond flour (super-fine or regular ground almonds)
- 1/4 cup powdered sweetener (erythritol and monk fruit blend, xylitol, or allulose)
- 1 teaspoon cinnamon powder
- 1/4 teaspoon sea salt
- 6 tablespoons melted butter
Keto Cheesecake Filling:
- 32 ounces softened cream cheese (full-fat)
- 1 cup sour cream
- 1 cup powdered sweetener (erythritol and monk fruit blend, xylitol, or allulose)
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup cold heavy whipping cream
Fresh Blueberry Topping:
- 4 cups blueberries (fresh or frozen)
- 1/2 cup powdered sweetener (erythritol and monk fruit blend, xylitol, or allulose)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
- 1 teaspoon xanthan gum (or guar gum, or ground chia seeds)
Step-by-Step Instructions
Here's how to assemble this delightful frozen keto blueberry cheesecake:
Read also: Low Sodium Diet Frozen Dinners
1. Prepare the Keto Almond Crust:
- Mix in a small bowl the almond flour, sugar substitute, cinnamon powder, and sea salt.
- Add the melted butter and stir until well combined.
- Press the almond crust to the bottom of the dish 9 x 13-inch pan (3.5-quart dish).
2. Make the Keto Cheesecake Filling:
- In a large bowl, beat on high the softened cream cheese, sour cream, sugar substitute, vanilla extract, and sea salt. Scrape the sides of the bowl several times.
- Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes until fully combined and light and airy.
- Add the filling to the prepared almond crust.
3. Create the Fresh Blueberry Topping:
- In a medium-sized bowl, combine the blueberries with the sugar substitute, lemon juice, and lemon extract.
- Divide the blueberry mixture in half. Sprinkle one half over the surface of the cheesecake, and puree the other half in a food processor or blender until it forms a sauce.
4. Assemble the Frozen Keto Blueberry Cheesecake:
- Sprinkle one-half of the blueberry mixture over the entire surface of the cheesecake.
- Next, pour the blueberry sauce over the surface of the cheesecake filling.
- Using a small knife, swirl the top of the cheesecake.
- Top the cheesecake with fresh blueberry topping and sauce and marble the top of the cheesecake using a small knife.
- Cover the cheesecake well with plastic wrap and foil and place it in the freezer for a minimum of 4 hours or overnight so that the cheesecake can be sliced easily.
5. Serving and Storage:
- This cheesecake is best served cold, straight from the freezer.
- Store the cheesecake in the refrigerator for up to 5 days.
Tips and Variations
- Sweetener Options: While the recipe suggests Swerve (an erythritol blend), you can also use other erythritol-based sweeteners or a stevia and erythritol blend like Pyure. Adjust the amount to your preferred sweetness level.
- Berries: Feel free to experiment with other berries like raspberries, strawberries, or a mixed berry combination.
- Nut-Free Crust: For a nut-free version, use sunflower seed flour in place of almond flour.
- Dairy-Free Option: Use coconut oil instead of butter in the crust. Use coconut yoghurt instead of the cream cheese and whipped coconut cream instead of the dairy cream. But - you'll definitely need gelatine! Coconut products do not set as well as dairy.
- Lemon Zest: Enhance the lemon flavor by adding lemon zest to the cheesecake filling.
Simple Keto No Bake Cheesecake Recipe
This Keto No Bake Cheesecake Recipe is perfect for your sweet tooth. This delicious no bake keto cheesecake recipe is the ideal summer dessert on a low carb diet. Not only is it a great thing to eat when that craving kicks in, but it’s really one of the best cheesecake recipes out there. While I could easily eat the entire cheesecake by myself, I love savoring the creamy filling and buttery crust over the course of several days.
Ingredients
- 1 1/2 cups almond flour
- 5 Tbsp melted butter
- 1 Tbsp your choice of sweetener
- 16 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup + 2 Tbsp your choice of sweetener
- 1 tsp vanilla extract
- Optional Toppings: fresh berries, cocoa powder, or a drizzle of peanut butter
Instructions
- Add the almond flour, butter, and 1 tablespoon of the sweetener into a food processor.
- Process until wet crumbs form.
- Press into the bottom and up the sides of a standard 9-inch pie plate.
- Bloom the gelatin. (See the directions in the recipe card below). Add the cream cheese to the food processor and pulse until smooth. Add the bloomed gelatin, sour cream, vanilla, and sweetener.
- Drop spoonfuls of the cheesecake on top of the crust. Spread until smooth.
- To make the topping, combine the powdered sweetener and the sour cream.
- If you do use fresh berries on top of the cheesecake filling, add them right before serving.
Nut-Free Keto Strawberry Cheesecake Pie
This easy no bake keto strawberry cheesecake pie is a frozen delight made sugar free, nut free, gluten free and low carb! A keto frozen cheesecake pie is a cross between a creamy ice cream and a decadent low carb cheesecake! It’s the ultimate in keto desserts that taste sinful, but it’s anything but! Swap out any delicious berry you like if you’re not a fan of fresh strawberries or it’s not strawberry season in your area.
Ingredients
Keto Nut Free Crust
- 1 cup sunflower seeds
- 1/2 cup coconut
- 3 Tbsp erythritol or stevia
- 1/4 tsp salt
- 1/4 cup melted butter
Keto Strawberry Cheesecake Filling
- 16 oz cream cheese softened
- 1/4 cup liquid stevia
- 2 cups fresh or frozen strawberries
Instructions
- In a food processor grind the sunflower seeds, coconut, erythritol or stevia and salt together until fine crumbs.
- Slowly pour in melted butter and process until combined.
- Press mixture into the bottom and up sides of a 9 inch pie plate then set aside.
- In a blender, add strawberries, lemon juice, salt and liquid stevia.
- Blend until pureed. Taste and adjust strawberry puree and add more sweetener if needed.
- Pour filling mixture into pecan crust and freeze for 1 to 2 hours before serving or overnight for a more solid pie.
Keto Lemon Cheesecake with a Pecan Crust
To celebrate the turn of season, bake up a delicious and refreshing no bake Keto Lemon Cheesecake with a Pecan Crust! Using some staple keto ingredients like allulose, monkfruit, and cream cheese and the power of the freezer, enjoy this cool and lemony dessert to ring in Spring!
Ingredients
Pecan Crust
- 1 cup crushed pecans
- 3 Tbsp butter
- 3 Tbsp AlluMonk Sweetener
- 1/2 tsp lemon juice
- 1/2 tsp lemon zest
Filling
- 16 oz cream cheese
- 1/2 cup AlluMonk Sweetener
- 1/4 cup lemon juice
- 1/4 cup lemon zest
Instructions
- Preheat oven to 350 degrees.
- Crush pecans finely.
- Add butter and AlluMonk Sweetener to crushed pecans and mix thoroughly.
- Add lemon juice and lemon zest then beat again. *You may need more or less lemon juice and zest depending on the ripeness of your lemons.
- Pour filling mixture into pecan crust and freeze for 1 to 2 hours before serving or overnight for a more solid pie.
Key Considerations for Keto Cheesecakes
- Sweeteners: Choosing the right sweetener is crucial in keto baking. Powdered sweeteners like erythritol and monk fruit blends are preferred to avoid a gritty texture.
- Cream Cheese: Always use full-fat cream cheese for the best texture and flavor.
- Crust Options: Almond flour and coconut flour are popular choices for keto-friendly crusts. Consider adding spices like cinnamon or nutmeg for extra flavor.
- Freezing Time: Allow sufficient freezing time (at least 4 hours or overnight) for the cheesecake to set properly and be easy to slice.
Read also: Convenient Diet Meal Options
Read also: Ultimate Keto Pizza Guide
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